Poached Egg and Kale Toasts

Poached Egg and Kale Toasts

by | Nov 2, 2018 | BREAKFAST AND BRUNCH, EGGS, LUNCH, VEGETARIAN | 0 comments

I love eggs with greens, so when I was on the hunt for a nice lunch, I couldn’t think of what would be better than braised kale and eggs. Poached Eggs and Kale Toasts are not only quick and delicious, but a great way to eat your greens. Need more motivation to kale?  It’s crazy high in vitamin K, high in vitamins A and C and also a great source of fibre to name just a few. 

Curly leaf kale braised with shallots, red pepper and garlic get a bright finish with a splash of white wine vinegar.  The tender, yet still slightly chewy kale provides a good texture contrast with the soft eggs.  Crisp toast is the perfect crunchy base to soak up any juices and runny yolk. It goes to prove that eating well can be simple and delicious with only a few quality ingredients. Enjoy!

Recipe source for Poached Egg and Kale Toasts:  Compelled To Cook

Poached Egg and Kale Toasts
Print Recipe
    Servings Prep Time
    4 Toasts 15 minutes
    Cook Time
    12-15 minutes
    Servings Prep Time
    4 Toasts 15 minutes
    Cook Time
    12-15 minutes
    Poached Egg and Kale Toasts
    Print Recipe
      Servings Prep Time
      4 Toasts 15 minutes
      Cook Time
      12-15 minutes
      Servings Prep Time
      4 Toasts 15 minutes
      Cook Time
      12-15 minutes
      Ingredients
      Servings: Toasts
      Instructions
      1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
      2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
      3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
      4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

      Maple Date and Nut Snack Bites

      Maple Date and Nut Snack Bites

      by | Jun 29, 2017 | SNACKS, VEGAN, VEGETARIAN | 0 comments

      Maple Date and Nut Snack Bites make a nutritious snack that’s naturally sweetened with maple syrup and dates. Packed with nuts, almond butter and hemp seeds they’re a great source of protein, omega 3 fats and essential minerals such as phosphorus, magnesium and iron. Easy to mix together and pack in your lunch or stuff in your back pack or purse to give you a healthy energy boost throughout your day or satisfy your sweet tooth.  A great change from that ordinary granola bar.  Enjoy!

      Recipe source for Maple Date and Nut Snack Bites:  Compelled To Cook

       

      Maple Date and Nut Snack Bites
      Print Recipe
        Servings Prep Time
        36 bites 30 minutes
        Passive Time
        20 minutes
        Servings Prep Time
        36 bites 30 minutes
        Passive Time
        20 minutes
        Maple Date and Nut Snack Bites
        Print Recipe
          Servings Prep Time
          36 bites 30 minutes
          Passive Time
          20 minutes
          Servings Prep Time
          36 bites 30 minutes
          Passive Time
          20 minutes
          Ingredients
          Servings: bites
          Instructions
          1. Combine all ingredients except white chocolate in a food processor bowl. Pulse until combined to a fine meal. Form mixture into approximate 1 ounce balls and place onto a large parchment lined tray.
          2. Melt white chocolate over a double boiler or microwave at 30 second intervals and stir until smooth. Drizzle chocolate over snack bites. Chill until firm, about 20 minutes.
          Recipe Notes

          Will keep refrigerated for several days in a sealed container or can be frozen in an airtight container for up to 3 months. I usually opt to freeze and remove snack bites as needed.

          Zucchini Spinach Bisque

          Zucchini Spinach Bisque

          by | Sep 3, 2016 | GLUTEN FREE, SOUP, VEGETARIAN | 0 comments

          Got a bounty of zucchini? Zucchini Spinach Bisque is earthy, velvety, and topped with tomato herb cream, making it easy to eat healthy. Not only is this soup simple to prepare, it’s a great way to whittle down your crop. There’s no doubt you will be inundate your family with zucchini bread, cake, muffins and the like just to use it all up. I too am a fan of moist zucchini quick breads so there’s no doubt that I will participate this fall in the onslaught of zucchini treats.

          Today however, I feel the zucchini needs to come out of the shadows of flour, sugar and chocolate chips. Here the zucchini is front and center, thick and luscious. No cream, no flour, just a sprinkling of rice to lend body. The tomato herb cream brightens and cuts through all the earthiness to create the perfect spoonful.

          Zucchini and spinach are low in calories but high in fibre, vitamin C and vitamin A, making this soup healthy and nutritious. I love this recipe because it’s simple, nutritious and a warming way to use zucchini. Enjoy!

          Recipe Source: Inspired by Williams-Sonoma Zucchini Puree with Oregano Cream

           

           

          Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
          Zucchini Spinach Bisque
          Print Recipe
          Earthy, thick and velvety, topped with a bright tomato herb cream.
            Servings Prep Time
            6 people 15 minutes
            Cook Time Passive Time
            45 minutes 30 minutes
            Servings Prep Time
            6 people 15 minutes
            Cook Time Passive Time
            45 minutes 30 minutes
            Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
            Zucchini Spinach Bisque
            Print Recipe
            Earthy, thick and velvety, topped with a bright tomato herb cream.
              Servings Prep Time
              6 people 15 minutes
              Cook Time Passive Time
              45 minutes 30 minutes
              Servings Prep Time
              6 people 15 minutes
              Cook Time Passive Time
              45 minutes 30 minutes
              Ingredients
              Bisque
              Tomato Herb Cream
              Servings: people
              Instructions
              Bisque
              1. In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
              2. Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
              Tomato Herb Cream
              1. In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.